Senior Research & Development (R&D) Chef

REERACOEN SINGAPORE PTE. LTD.; Singapore; On-site; SGD 120,000 - 170,000; Full time

Benefits offered by this job

AWS

Variable Bonus

Annual Leave: 15 days (increases by 1)

Medical Leave: 14 days

Job summary

REERACOEN SINGAPORE PTE. LTD. in Singapore West seeks a Senior R&D Chef to lead bakery and confectionery product development, scale-up, and manufacturing excellence.

You will head the R&D team and collaborate with Production, Quality, Procurement, Sales, and customers to drive successful projects across regional markets. The role requires 8+ years in R&D or food innovation, strong leadership, and hands-on experience moving concepts from kitchen to mass production.

Qualifications

• Minimum 8 years of R&D, product development, or food innovation.
• Proven experience leading teams and managing manufacturing activities.
• Hands-on product development from kitchen to mass production.
• Strong leadership, communication, and project management skills.
• English proficiency for stakeholder communication.

Responsibilities

• Lead development and commercialization of bakery, pastry, dessert, and confectionery products.
• Drive product innovation, recipe optimization, scale-up, and manufacturing implementation.
• Manage and develop the R&D team, including supervision of the Pastry Chef and technical staff.
• Collaborate with Production, Quality, Procurement, Sales and customers to ensure project success.
• Support and improve manufacturing operations, product quality, and process efficiency.
• Troubleshoot technical and production issues and drive continuous improvement.
• Manage regional projects and provide technical support to customers and partners.
• Travel as required for customer visits, supplier meetings, and regional activities.

Skills

Leadership

Team management

Project management

Communication

Problem-solving

English proficiency

Education

Diploma in Culinary Arts / Food Science / Bakery Technology

Job description

Senior Research & Development (R&D) Chef - Confectionery & Bakery (37731)

Location: West

Our client is a Japanese company specializing in the manufacturing and sales of pastries and sweets. They are seeking a senior-level Research & Development (R&D) Chef with a strong pastry background and extensive experience in food manufacturing operations to lead product innovation and support business growth across regional markets. This role requires a highly experienced professional who combines hands-on product development expertise with strong leadership and operational management capabilities.

The successful candidate will be responsible not only for developing innovative bakery and confectionery products but also for overseeing and managing production-related activities, leading technical teams, and driving manufacturing excellence. The incumbent must be capable of operating independently, managing day-to-day operations, making decisions autonomously, and leading the team effectively.

Candidates with regional or international experience in food production, bakery manufacturing, ingredient suppliers, flour milling companies, or premix manufacturers are highly preferred.

Reporting to: Managing Director

Responsibilities

• Lead the development and commercialization of bakery, pastry, dessert, and confectionery products.
• Drive product innovation, recipe optimization, scale-up, and manufacturing implementation.
• Manage and develop the R&D team, including supervision of the Pastry Chef and technical staff.
• Work closely with Production, Quality, Procurement, Sales, and customers to ensure successful project execution.
• Support and improve manufacturing operations, product quality, and process efficiency.
• Troubleshoot technical and production issues while implementing continuous improvement initiatives.
• Manage regional projects and provide technical support to customers and business partners.
• Travel as required for customer visits, supplier meetings, factory support, and regional business activities.

What you will receive

• AWS
• Variable Bonus (subject to company and individual performance)
• Annual Leave: 15 days (increases by 1 day per year, up to a maximum of 21 days)
• Medical Leave: 14 days

Requirements & Preference

• Minimum Diploma in Culinary Arts, Food Science, Bakery Technology, or a related discipline.
• At least 8 years of relevant experience in Research & Development (R&D), product development, or food innovation.
• Proven experience leading teams and managing manufacturing or production-related activities.
• Strong hands-on experience in product development, recipe formulation, scale-up, commercialization, and transition from kitchen development to mass production.
• Strong leadership, communication, project management, and problem-solving skills.
• Experience with flour functionality, premixes, bakery ingredients, or food formulations.
• Experience in product development and customer product proposal activities.
• Strong understanding of bakery production processes, food safety standards, and quality management systems.
• Proficient in English to communicate effectively with internal and external stakeholders.
• Willing to travel for supplier visits, customer meetings, or overseas projects when required, including India and ASEAN countries.
• Able to go on business trip including India.

Advantageous

• Professional Pastry Chef background with solid experience in bakery, desserts, or confectionery.
• Regional or international experience in food product development, including experience developing products for international markets.
• Experience with flour milling companies, premix manufacturers, ingredient suppliers, or food manufacturing companies.
• Experience with frozen dough, bakery premixes, or industrial bakery production.
• Knowledge of ingredient functionality, including emulsifiers, enzymes, improvers, and bakery applications.
• Experience conducting customer demonstrations and technical presentations.
• Experience working with Japanese or multinational food companies.

We regret that only shortlisted candidates will be notified.